JP2020089360A - Calcinable filling cream composition and cake manufacturing method - Google Patents

Abstract

To provide a cake manufacturing method for manufacturing a calcinable filling cream composition and filling a cake with the cream composition without any special feeding device or any manufacturing process of inserting a filling into the cake.SOLUTION: A calcinable heat-resistant cream composition comprises, based on the total weight of the composition, 37-53 wt.% of edible fats and oils, 40-53 wt.% of an aqueous solution where saccharides are dissolved in purified water, 1-5 wt.% of starch, 0.5-5 wt.% of an emulsifier-stabilizer mixture, and 1-5 wt.% of whey powder. The composition has a specific gravity from 1.00 to 1.13.SELECTED DRAWING: Figure 1

Description

The present specification relates to a baking composition that can be baked and a method for producing a cake.

Generally, a filling cream used for confectionery is in a form in which water is removed in consideration of a long shelf life, and is a W/O containing a mixture of fats and oils, powder, sugar center or a very small amount of water. Most of the creams are in water in oil form. This is because the texture of a soft cream can be expressed with a large amount of oil and fat contained in the cream, and storage safety can be improved with a low water content, but the melting in the mouth is poor and the taste is Since the aqueous phase component for expression is surrounded by fats and oils, it is difficult to express a variety of tastes, it exhibits strong oiliness, and the taste and There is a problem that a large difference in texture occurs.

On the other hand, in the case of bread cream that is sold within a short shelf life, the moisture content in the cream makes it possible to easily express the taste, and it has a better texture and taste than the cream for confectionery. However, it has a problem in mass production and distribution because it lowers thermal stability and storage and distribution safety.

Both confectionery/baking creams lack thermal stability and therefore cannot be baked, and usually lose their original form at temperatures of 60°C or higher, and are deformed or melted to a liquid state. Change to

On the other hand, when cakes and confectionery/breads containing a filling product are produced using such a cream composition, in order to supply the filling product, special manufacturing equipment and processes or a complicated work process of the manufacturer are required. Mandatory. As a result, there may be costs, physical damage to the cakes produced during filling filling, and hygienic problems due to filling filling after baking is completed. is there.

Therefore, it is possible to produce a cream composition for filling, which enhances taste expression by cream, has an excellent texture, and is technically imparted with heat stability and storage and distribution safety, and to produce a cake. In the current situation, there is a demand for a product that is commercially satisfying by enhancing the convenience of filling filling materials and ensuring the safety of distribution.

Korean Published Patent No. 10-2017-0080289

Therefore, the present inventors have completed the present invention as a result of researching the above problems.

One aspect of the present invention is to provide a filling cream composition for baking, which is capable of producing a cake having a good flavor and an excellent texture.

More specifically, it is intended to provide a cream-filled product having a soft texture that can be baked, and a method for producing a cake containing the cream-filled product without special equipment and steps during the production of the cake.

The object of the invention is not limited to the objects mentioned above. The object of the present invention will be made clearer by the following description, and can be realized by the means described in the claims and combinations thereof.

One embodiment of the present invention is a heat-resistant cream composition that can be baked, and the total weight of the composition is 37 to 53% by weight of edible oil and fat, and 40 to 53% by weight of an aqueous solution prepared by dissolving sugars in purified water. %, starch 1-5% by weight, emulsifier and stabilizer mixture 0.5-5% by weight, and whey powder 1-5% by weight, the composition having a specific gravity of 1.00-1.13. Provided is a heat-resistant cream composition capable of being baked.

In an embodiment of the present invention, the composition comprises 0.1 to 3% by weight of a fragrance, 0.01 to 1% by weight of an antioxidant, and 0.001 to 0. Provided is a heat-resistant cream composition that can be baked, further containing 1% by weight.

Another aspect of the present invention is a method for producing the cream composition, which comprises producing an oil phase portion containing the edible oil and fat; producing an aqueous phase portion containing an aqueous solution in which saccharides are dissolved in purified water. And a step of mixing the oil phase portion with an aqueous phase portion using an emulsifier and a stabilizer; and a step of stirring the mixture;

In another embodiment of the present invention, the method comprises the step of stirring for 3 minutes to 10 minutes at a rotation speed of 1000 rpm to 2000 rpm until the specific gravity of the composition reaches 1.00 to 1.13. I will provide a.

Yet another embodiment of the present invention is a method for producing a cake containing cream, which comprises a step of mixing a cake composition and any one of the cream compositions, followed by molding and baking. The cake composition has a specific gravity of 0.80 to 0.85, and the cake composition has 10 to 30% by weight of sugar and 0.1 to 0.1% of purified salt, based on the total weight of the composition. Provided is a method for producing a cake containing cream, which comprises 0.5% by weight, 15 to 25% by weight of oil and fat, 20 to 30% by weight of whole egg, and 20 to 30% by weight of flour.

In still another embodiment of the present invention, the cream composition and the cake composition are mixed in a weight ratio of 1:2 to 5, and the baking is performed at a temperature of 150 to 200° C. for 15 to 45 minutes. Provided is a method of making an included cake.

In still another aspect of the present invention, there is provided a method for producing a cake containing cream, wherein the specific gravity of the cream composition is 0.13 to 0.35 higher than the specific gravity of the cake composition.

In still another embodiment of the present invention, the preparation of the cake composition includes a step of stirring for 3 to 10 minutes at a rotation speed of 220 to 280 rpm until a specific gravity of 0.80 to 0.85. A method for producing a cake is provided.

The baking cream composition provided by the present invention expresses a taste and texture closer to the original one, and at the time of production, the level of heat resistance that allows baking with a cake at a high temperature for a long time is ensured. The cake containing the filling product manufactured based on the above can simplify the manufacturing process because it does not require special filling equipment and work in mass production at the manufacturing site, enhance the distribution safety, and While satisfying the requirements, we are able to provide products while understanding the demands of consumers who desire superior quality food products.

The effects of the present invention are not limited to the effects mentioned above. The effects of the present invention should be understood as including all effects that can be inferred from the following description.

It is a schematic diagram of the completed cake which concerns on 1 aspect of this invention, Comprising: The schematic diagram of the completed cake of the form in which the cream composition was contained in the cake composition. 3 is a cross-sectional photograph of Comparative Example 3, Example 1 and Comparative Example 1 for confirming the position and morphology of a filling product during production of a cake containing the cream composition of the present invention.

Where a numerical range is disclosed in this description, such range is continuous and unless otherwise stated, all values from the minimum value of such range to the maximum value inclusive of the maximum value. including. Further, when such a range refers to an integer, it includes all integers from the minimum to the maximum including the maximum, unless indicated otherwise.

When a range is stated herein for a variable, the variable can be understood to include all values within the stated range, including each recited end point of the range. For example, the range of "5-10" is not limited to the values of 5, 6, 7, 8, 9, and 10, but may be any subrange such as 6-10, 7-10, 6-9, 7-9. Including 5.5, 6.5, 7.5, 5.5-8.5, and 6.5-9 are understood to include any value between each integer that is reasonable within the stated range. Can be done. In addition, for example, the range of “10% to 30%” is not only all values including 10%, 11%, 12%, 13% and all integers including up to 30%, but also 10% to 15%, 12 Between any reasonable integers within the stated range, such as 10.5%, 15.5%, 25.5%, including any subranges such as %-18%, 20%-30%, etc. Can be understood to include any value of

Hereinafter, the present invention will be described in detail.

The present invention relates to a baking cream composition that can be baked and a method for producing a cake, and more specifically, a baking cream composition that can be baked is manufactured, and the cream composition is placed in a cake without a special feeding device. A method for manufacturing a cake for filling is provided. More specifically, it uses a combination of specific ingredients to produce a filling cream that excels in the texture of the product and that prevents dissolution and changes in properties during baking, and a special supply for filling the cream in the cake. The present invention relates to a method for producing a cake containing a filling material without using an apparatus and steps.

Generally, in order to fill the cake with the cream, first, after the cake is produced, the inner layer portion is scraped out by making holes, and the cream in the cake is filled with a squeezing bag or a filling unit. As a result, it requires a lot of time, money and additional process equipment.

The present invention solves the above problems and fills the cake mix in the liquid state with the gelled cream composition together and bake, and immediately obtains a finished product as shown in FIG. 1 without additional steps. Obtainable. The reason why such an invention is possible is that the gelled cream composition is provided with heat resistance so that it can be baked, and the inner layer of the cake is naturally formed by using the difference in specific gravity between the cake mix and the cream composition. This is because it was designed to be located in.

Various aspects of the present invention are described below.

One embodiment of the present invention is a heat-resistant cream composition that can be baked, wherein the total weight of the composition is 37 to 53% by weight of edible oil and fat, and 40 to 53% by weight of an aqueous solution prepared by dissolving saccharides in purified water. %, starch 1-5% by weight, emulsifier and stabilizer mixture 0.5-5% by weight, and whey powder 1-5% by weight, the composition having a specific gravity of 1.00-1.13. Provided is a heat-resistant cream composition capable of being baked.

In one aspect, the edible oil/fat may include at least one of a vegetable oil/fat and a processed edible oil/fat product. More specifically, liquid oil is more advantageous in terms of production suitability than an oil species having a high solid fat content in which oil crystals are generated and changed in response to temperature changes, but the final cream composition that is specifically required. Depending on the physical properties of the above, it is possible to use a processed fat or oil containing a solid fat.

In one aspect, the saccharide may include at least one of a processed saccharide, an oligosaccharide, a fructose, a candy, and a sugar syrup. In one embodiment, the taste is changed depending on the type and content of sugars, and the increase or decrease of storage stability (water activity and water content) is influenced, and a stable oil/water mixed emulsion can be produced. .. In one embodiment, the saccharide contained in the aqueous solution obtained by dissolving the saccharide in purified water may include any one or more of sorbitol, glycerin, and starch syrup. However, the purified water may not be contained, and may be contained in a part of the sugar.

In one embodiment, the emulsifier may include glycerin fatty acid ester, and the stabilizer may include at least one of cellulose, xanthan gum, carrageenan, pectin and starches. In one embodiment, the emulsifier may include 0 to 0.5 wt% glycerin fatty acid ester, the stabilizer may include 1.5 to 2.0 wt% cellulose, and the xanthan gum/carrageenan may include 0.1 to 0.3 wt%. ..

When the heat-resistant cream composition contains the edible fats and oils, starch, purified water, sugars, emulsifiers, stabilizers and whey powder within the above content range, it is excellent in thermal stability and can be baked, and water separation is performed. It has no side effect, is excellent in flavor and texture, and the cream composition can be stably positioned in the central portion or inside of the cake without any special step during the production of the cake.

In an embodiment of the present invention, the composition comprises 0.1 to 3% by weight of a fragrance, 0.01 to 1% by weight of an antioxidant, and 0.001 to 0. Provided is a heat-resistant cream composition which can be baked, further comprising 1% by weight.

When the heat-resistant cream composition contains the fragrance, the antioxidant and the colorant in the content range, it can be baked because of its excellent thermal stability, has no side effect of water separation, and has excellent flavor and texture, During the production of the cake, the cream composition may be stably located in the central portion or the inside of the cake without any special process.

Another aspect of the present invention is a method for producing the cream composition, which comprises producing an oil phase portion containing the edible oil and fat; producing an aqueous phase portion containing an aqueous solution in which saccharides are dissolved in purified water. And a step of mixing the oil phase portion with an aqueous phase portion using an emulsifier and a stabilizer; and stirring the mixture;

In one embodiment, the manufacturing method includes a step of mixing an oil phase part and an aqueous phase part in an emulsification tank of 60 to 70°C, a step of cooling, and a step of stirring to produce a composition of 5 to 15°C. Can be included.

In another embodiment of the present invention, the method comprises the step of stirring for 3 minutes to 10 minutes at a rotation speed of 1000 rpm to 2000 rpm until the specific gravity of the composition reaches 1.00 to 1.13. Provide a way.

Yet another embodiment of the present invention is a method for producing a cake containing cream, which comprises a step of mixing a cake composition and any one of the cream compositions, followed by molding and baking. The cake composition has a specific gravity of 0.80 to 0.85, and the cake composition has 10 to 30% by weight of sugar and 0.1 to 0.1% of purified salt, based on the total weight of the composition. Provided is a method for producing a cake containing cream, which comprises 0.5% by weight, 15 to 25% by weight of oil and fat, 20 to 30% by weight of whole egg, and 20 to 30% by weight of flour.

When the cake composition contains the sugar, refined salt, oil and fat, whole egg and wheat flour within the content range, the flavor and texture are excellent, and when the cake is produced, the cream composition has the center of the cake without any special step. It can be stably located in a part or inside.

In still another embodiment of the present invention, the cream composition and the cake composition are mixed in a weight ratio of 1:2 to 5, and the baking is performed at a temperature of 150 to 200° C. for 15 to 45 minutes. Provided is a method of making an included cake.

In still another aspect of the present invention, there is provided a method for producing a cake containing cream, wherein the specific gravity of the cream composition is 0.13 to 0.35 higher than the specific gravity of the cake composition.

In still another embodiment of the present invention, the preparation of the cake composition includes a step of stirring for 3 to 10 minutes at a rotation speed of 220 to 280 rpm until a specific gravity of 0.80 to 0.85. A method for producing a cake is provided.

Hereinafter, the present invention will be described more specifically through specific examples. The following examples are merely examples for facilitating the understanding of the present invention, and the scope of the present invention is not limited thereto.

<Production of Cream Composition: Cream Production Examples 1 to 6>

The method for producing a baking cream composition according to an embodiment of the present invention includes a step of mixing an oil phase part and an aqueous phase part according to Table 1 below in an emulsification tank of 60 to 70° C., and cooling and stirring at 10° C. Producing the gel composition of.

As the edible oil and fat, rapeseed oil, which is a vegetable oil and fat, was used. Sorbitol, glycerin, and starch syrup were used as the saccharides in the aqueous solution in which the saccharides were dissolved in purified water. A processed starch product was used as the starch. Glycerin fatty acid ester was used as an emulsifier, and cellulose, xanthan gum and carrageenan were used as stabilizers. Butter flavor and milk flavor were used as flavors. D-Tocopherol (mixed type) was used as an antioxidant. Beta carotene was used as the colorant.

During stirring, in Production Examples 1 to 6, stirring was performed at a rotation speed of 1000 rpm to 3500 rpm for 3 minutes to 15 minutes so that the respective specific gravities could be expressed, to obtain a composition having a cream specific gravity as shown in Table 1 below. .. However, in Production Example 3, stirring was performed at 1500 rpm for 5 minutes, and in Production Example 6, stirring was performed at 3000 rpm for 10 minutes.

In the measurement of specific gravity, the weight when filled with water and the weight when filled with a sample are precisely weighed, and the specific gravity of the material to water is calculated using a 100 g specific gravity cup (water standard). The specific gravity of the corresponding sample was measured.

<Production of Cake Composition: Cake Production Examples 1 to 3>

Table 2 shows the composition of the cake production example before cream filling according to an example of the present invention.

As sugars, sorbitol, starch syrup, glycerin and sweetened condensed milk were used.

At the time of stirring, in Manufacturing Example 1, stirring is performed at a rotation speed of 250 rpm for 3 to 4 minutes, in Manufacturing Example 2, stirring is performed for 3 to 4 minutes at a rotation speed of 300 rpm, and in Manufacturing Example 3, stirring is performed for 3 to 4 minutes at a rotation speed of 200 rpm. As a result, the specific gravity shown in Table 2 below was obtained.

In the measurement of specific gravity, the weight when filled with water and the weight when filled with a sample are precisely weighed, and the specific gravity of the material to water is calculated using a 100 g specific gravity cup (water standard). The specific gravity of the corresponding sample was measured.

When the specific gravity is 0.80 or less, the texture of the cake itself is light and soft, but when the difference in specific gravity from the cream composition is taken into consideration, the texture of the cake and the texture balance with the filled cream composition are considered. The sensory result was that the value was slightly decreased.

When the specific gravity exceeds 0.85, the position and shape of the filling material are poor when the difference in specific gravity from the cream composition is taken into consideration, and a product of desired quality cannot be obtained.

Therefore, the cake composition was produced according to the Production Example 1 having a specific gravity of 0.80 to 0.85.

<Experimental example 1. Evaluation of Compositions of Baking Cream Production Examples 1-6>

The production suitability, the degree of separation, the thermal stability, the flavor and the texture of the cream production examples 1 to 6 were evaluated by the following methods.

Manufacture suitability was evaluated by describing any of the following 4 grades for confirmation of suitability for emulsion and gelation (oil/water mixture and degree of separation) during cream manufacture.

The degree of separation was evaluated by describing any of the following 4 grades with respect to the degree of oil/water separation on the surface of the cream while storing the cream at room temperature for 7 days.

The thermal stability was evaluated by describing one of the following four grades with respect to the shape retention/property of the cream after baking it in an oven at 180° C. for 30 minutes.

The flavor and texture were evaluated after production of the cream by describing one of the following 4 grades for sensory properties (melting in mouth (texturing), texture due to gel strength).

The results of the experiment are shown in Table 3 below.

4th grade... ×: Very bad, △: Poor, ○: Good, ◎: Very good

In Production Example 1, it was confirmed that after the production, water was released during storage and the thermal stability was lowered due to an unstable emulsion form.

In Production Example 4, it was confirmed that the oilyness became strong, the phase transition easily occurred during production, and the production stability and thermal stability decreased.

In Production Example 5, it was confirmed that the cream strength after cooling was the strongest.

It was finally confirmed that the cream compositions of Production Example 2, Production Example 3, Production Example 5, and Production Example 6 exhibited suitable production aptitude, degree of separation (water separation), and heat stability.

<Production of Cake Containing Cream Composition: Examples 1 to 3 and Comparative Examples 1 to 3>

15 g of the cakes prepared in Tables 1 and 2 and 5 g of the cream composition for baking were sequentially molded by a moulder, and then baked in an oven at 180° C. for 30 minutes to complete the product. Specifically, it was manufactured by the following steps.

(1) Fill the molder with 15g of cake mix

(2) Filling 5 g of the cream composition on the molder of (1)

(3) Firing

In the process of manufacturing the composition as described above, the cream descends naturally and the cake mix swells to cover the cream. On the other hand, a general filling cake is 1) filling a molder with cake mix, 2) baking, then 3) partially hollowing out the bottom side of the cake solidified by baking, and 4) inside the cake. Then, the process of filling with cream is performed. However, in the step of producing the filling cake of the present invention, the cake is produced only by the steps (1) to (3) without passing through the steps 3) and 4).

The water content, the water activity, the heat stability and morphology of the cream composition, and the texture of the prepared cake containing the cream composition were evaluated.

The water content (%) of the cake was measured with a water content meter (KETT, FD720), and the water activity (Aw) was measured with Labmaster-aw manufactured by Novasina.

After the production, the flavor and texture were measured for sensory (texture balance between inner/outer layers of cake, melting in mouth (chikudoke), texture of outer layer (cake), and inner layer (texture of cream)).

The position and morphology of the filling were confirmed on the cut surface of the produced cake and were as shown in FIG.

×: Very bad, △: Bad, ○: Good, ◎: Very good

The evaluation results are shown in Table 4 and FIG.

In Comparative Example 1, the thermal stability decreased during baking, the morphology of the cream composition was insufficient, and the position and morphology in the cake were poor.

In Comparative Example 2, the thermal stability was low at the time of baking, the morphology of the cream composition was destroyed, the cream composition was not dissolved, and the properties were poor.

In Comparative Example 3, the cream composition in the product could not be located in the center or inside the cake, and it was difficult to form the filling inside the cake.

In the case of Examples 1 to 3, excellent properties were exhibited in terms of thermal stability, flavor and texture, position and morphology of fillings. In addition, in the case of Example 1 and Example 2, the texture was softer than that of Example 3, and the balance between the cake and the cream was further excellent.

The embodiments of the present invention have been described above with reference to the accompanying drawings. However, if the person having ordinary knowledge in the technical field to which the present invention pertains, the present invention is changed to its technical idea and essential features. It will be understood that other specific forms may be implemented without doing so. Therefore, the embodiments described above are illustrative in all aspects and are not limited.

Claims (8)

A heat-resistant cream composition that can be baked,
Based on the total weight of the composition,
37-53% by weight of edible oil and fat,
40-53% by weight of an aqueous solution of saccharides dissolved in purified water,
Starch 1-5% by weight,
0.5 to 5% by weight of a mixture of emulsifier and stabilizer, and 1 to 5% by weight of whey powder,
The said composition has specific gravity of 1.00 to 1.13, The heat resistant cream composition which can be baked. The composition, relative to the total weight of the composition,
Perfume 0.1-3% by weight,
The bakeable heat-resistant cream composition according to claim 1, further comprising 0.01 to 1% by weight of an antioxidant and 0.001 to 0.1% by weight of a colorant. It is a manufacturing method of the cream composition of Claim 1 or 2, Comprising:
Producing an oil phase portion containing the edible fat and oil;
Producing an aqueous phase containing an aqueous solution of sugars dissolved in purified water;
A method for producing a cream composition, comprising: mixing the oil phase part with an aqueous phase part using a stabilizer; and stirring the mixture. The method for producing a cream composition according to claim 3, wherein the method comprises stirring at a rotation speed of 1000 rpm to 2000 rpm for 3 minutes to 10 minutes until the specific gravity of the composition reaches 1.00 to 1.13. A method for producing a cake containing cream, comprising:
Mixing and shaping the cake composition and the cream composition according to claim 1 or 2 and baking.
The cake composition has a specific gravity of 0.80 to 0.85,
The cake composition, based on the total weight of the composition, sugar 10 to 30% by weight, refined salt 0.1 to 0.5% by weight, fats and oils 15 to 25% by weight, whole eggs 20 to 30% by weight, flour. A method for producing a cake containing cream, which comprises 20 to 30% by weight. The cream composition and the cake composition are mixed in a weight ratio of 1:2-5,
The method for producing a cake containing a cream according to claim 5, wherein the baking is performed at a temperature of 150 to 200°C for 15 to 45 minutes. The method for producing a cake containing cream according to claim 5, wherein the specific gravity of the cream composition is 0.13 to 0.35 higher than the specific gravity of the cake composition. The preparation of the cake containing the cream according to claim 5, wherein the preparation of the cake composition includes stirring for 3 to 10 minutes at a rotation speed of 220 to 280 rpm until a specific gravity of 0.80 to 0.85. Production method.